Plum + Roses Brew is great as a tea – however, what’s the point in any ingredient if it can’t be baked into glory? This was exactly my idea when I worked on this blend with Tea Trunk. The black tea base makes it easy to brew in milk, and the delicate notes of roses, plums, peaches and cherries make it a delight to swirl into cake.
I brew the tea in milk for this cake and leave the tea leaves within – they are all perfectly edible and only help enhance the flavours. Alternately, if you have brewed this tea and have leftover, you can also simply reheat with a touch of milk and let cool down before swirling into the cake.
This cake is a delicate kind that is to be had at tea time or for an indulgent breakfast. Slices of this is a perfect addition to your three-tier stand, and may I say, super easy on the eyes!
Buy your tin of Plum + Roses Brew: here
PHOTO CREDITS: The Kitchen Trail
The Recipe
Serves 6
Ingredients
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, soft
- 1/2 cup castor sugar
- 2 eggs
- 2 tsp vanilla essence
- 1 cup milk
- 2 tbsp Plum + Roses Brew
- Icing:
- 3/4 cup icing sugar
- 2-4 tbsp milk
- pink food colouring
Instructions
- Warm the milk and add the tea and let it brew for at least an hour, if not overnight
- Preheat the oven to 200C and grease and flour a medium loaf tin
- Whisk the dry ingredients together and set aside
- Cream the butter and sugar first until light and fluffy
- Add the eggs, vanilla and milk with the tea leaves into the batter and whisk for another few minutes
- Then gently combine the dry ingredients and remove any lumps
- Pour the batter into the tin and bake for 25 minutes
- Remove when the skewer comes out clean and let cool completely before glazin
- Icing:
- Whisk the icing sugar with milk until you achieve desired consistency
- Add the colouring and mix
- Pour the glaze over the cake
